Keep wine great with VINIFLORA® bacteria and yeasts range
VINIFLORA® cultures enable winemakers to improve the quality of wine from year to year in the respect of its character, allowing the brand to keep up. But it is also an effective solution for lowering or removing sulphites in wine, opening doors to the wineries to respond to consumers demand for more natural wines and global trends for less chemical and preservatives.
With selected yeast and bacteria from VINIFLORA® range, it becomes possible to produce wines with low or no SO2 without compromising on quality, and with much less unwanted volatile acidity.
Oenological bacteria
Make the wine you really had in mind with VINIFLORA® bacteria: natural solutions for malolactic fermentations and bio-protection.
The VINIFLORA® bacteria range is made up of several strains selected to cover the main needs identified through our constant dialogue with winemakers but also in assessing consumers’ current and future demands.
- Sophisticated flavor profiles to reflect wines diversity
- Efficient solutions to lower a wine’s final sulfur content and get more authentic wines
- Highly concentrated products to maximize bio-protective effects and ensure a smooth fermentation
Specialty yeasts for advanced winemaking
The most advanced winemakers are fond of them. Discover the new frontier in yeasts and make wines that have this distinctive natural, wild touch. Chr. Hansen offers an exclusive range of specialty yeasts known as “non-Saccharomyces” products for selected grape juices, musts or wines from different wine regions around the world.
Chr. Hansen was the first company to investigate the promising field of “non-Saccharomyces cerevisiae” species in winemaking. Chr. Hansen’s products are the result of careful and patient work, performed by our wine research team, to study the population of yeasts present in wine grape juices and musts and select the best of them.
The idea is quite simple, knowing that wines that have been through a wild alcoholic fermentation offer a higher complexity, both in mouthfeel and flavors, how to give winemakers new, innovative tools for “wild alcoholic fermentations” in secure and controlled conditions?
Nutrients for bacteria
BACTIV-AID™ 2.0: probably the best nutrient for bacteria available today!
